R. Boulanger

Identification of the volatile compounds in the roasting Venezuela criollo cocoa beans by gas chromatography-spectrometry mass

E. Pérez, F. Davrieux, M. Lares, 2016 .

Modelling the transfer and degradation kinetics of aroma compounds from liquid media into coffee beans during simulated wet processing conditions

A. Collignan, N. Sieczkowski, N. Achir, 2022, Journal of Food Engineering.

Near infrared spectroscopy as a new tool to determine cocoa fermentation levels through ammonia nitrogen quantification.

F. Sauvage, Z. Gunata, C. Hue, 2014, Food chemistry.

Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins.

F. Sauvage, Z. Gunata, C. Hue, 2016, Food chemistry.